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1) Wash the rice and soak it in water for 30 minutes. Peel and cut the carrots into 1cm cubes. Dice the onion into the same size.

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2) Pour water into a pot and add the lamb chops and ginger slices, boil over high heat and skim off the froth (be sure to skim it off, because you'll need to use the broth later), then continue to cook for 2 minutes and drain off the water.

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3) frying pan hot pour oil, when the oil is 70% hot, put half of the onion diced fried incense (the other half of the onion diced left for a while), into the lamb chops fried for 2 minutes to see the surface become golden brown, add the lamb chops cooked soup, soup amount is not more than the lamb chops can be, adjusted to the soy sauce and salt, into the packet (cumin + pepper + hawthorn slices), cover and turn to medium-low heat to cook for 20 minutes.

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These are the first time I've ever seen a lamb chop cooked in the kitchen.

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4) Open the lid, clip out the packet, pour the diced carrots and the remaining diced onion into the pot and cook for 1 minute, then pour the soup into the rice cooker with the soup, don't have too much soup, just enough to cover all the ingredients. Drain the soaked rice and lay it flat on top of the lamb chops (at this point the soup won't go over the rice, if there's more, spoon some out). Put the lid on the rice cooker and press the cook button, when it pops up automatically it is ready, open the lid and use a spoon to stir the rice from the bottom upwards to remember a few times.